1 medium yellow onion, diced
2-3 lbs of bone-in chicken pieces
3 C. chicken stock
2 (15oz) cans white beans, such as cannelini or Great Northern beans, rinsed and drained
2 (4.5oz) cans diced green chiles
3 cloves garlic, minced
1 Tbsp. Head Country Championship Seasoning, Original
1 tsp. Head Country Championship Seasoning, High Plains Heat
1/4 C. chopped fresh cilantro
For serving: sliced jalapeño, sour cream, shredded jalapeño Monterey Jack cheese, lime wedges, tortilla chips
First, grill or smoke the chicken your favorite way. We like to coat bone-in chicken pieces with canola oil, coat lightly with a layer of our Original Championship Seasoning, and then allow to cook in a smoker or on the indirect heat side of a grill until the internal temperature of the meat reaches 165 degrees F. Shred the chicken once cool, discarding the skin, bones, and gristle.
Heat the grill or smoker to 225 degrees F. Allow a large cast-iron dutch oven to preheat on the grill grates. Once heated, add a drizzle of olive oil and the onion. Cook until the onion begins to brown, stirring occasionally, about 5 minutes. Add in the remaining ingredients for the chili, except for the cilantro, and bring to a slow simmer. Close the lid of the grill and allow the chili to cook, uncovered, for 3-4 hours. Stir at least once every hour.
Remove from heat. Add the chopped cilantro. Portion into bowls and serve with your favorite toppings.
In a large pot or Dutch oven, heat 1 Tbsp. olive oil over medium heat. Add onion and cook until beginning to brown, stirring occasionally, about 5 minutes. Add in the remaining ingredients, except for cilantro, and bring to a simmer. Simmer for 15 to 20 minutes, until chicken is fully cooked and tender.
Remove chicken from the pot to a cutting board. Shred and return to the pot with chopped cilantro. Portion into bowls and serve with your favorite toppings.
Add chicken to the insert of your slow cooker (make sure you use one that’s at least 6 quarts or bigger). Top with remaining ingredients, except for the cilantro. Stir to combine.
Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove chicken, shred, and return to the soup with cilantro. Stir to combine and serve.
PRESSURE COOKER DIRECTIONS:
Heat 1 Tbsp. olive oil on Saute setting. Once hot, add onion and cook until beginning to brown, stirring occasionally, about 5 minutes. Add the rest of the ingredients, except for the cilantro, and stir to combine. Close, seal, and cook on High pressure for 10 minutes. Manually release pressure when finished.
Remove chicken and shred on a cutting board. Return chicken to the soup with cilantro, stirring to combine. Serve.
Note: Leftovers can be kept in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until warmed through.